Baked Creamy Chicken Flautas

Let me start by saying I was skeptical when I first saw this recipe. When you are born and raised in Southern California, you know good Mexican food. And quite honestly I don't really like to stray from the classic recipes when it comes to Mexican staples like flautas. Okay, let's be honest, I'm usually not the one doing the cooking, I usually call up my favorite little restaurant, Las Barcas and let them make it for me! But when I saw this simple and somewhat healthier version, I thought I'd give it a whirl and I am so glad I did!

This is a perfect recipe for busy week nights. The flautas are quick to assemble and pop in the oven. Better yet, you can prep ahead of time and bake right before you are ready to eat. I made them for both my family and my parents (all of us Mexican food lovers) and everyone devoured them. Served with some black beans and fruit you have a perfect, family friendly meal. But, I think they would also be great as an appetizer, if you cut them up into smaller bite size pieces.

The original recipe called for corn tortillas (making them taquitos), but I thought flour would crisp up in the oven better. Either way, this recipe is definitely a keeper for my busy night menus.


Baked Creamy Chicken Flautas
Adapted from Our Best Bites

3 ounces cream cheese, softened (I popped mine in the microwave for about 30 seconds)
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Monterrey jack cheese (pepper jack if you want a spicier version)
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F.

Mix together the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic in a large bowl. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

Working with a few tortillas at a time, heat them in the microwave between two damp paper towels until they are soft enough to roll (about 15-20 seconds worked for me).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the flautas are not touching each other. Spray the tops lightly with cooking spray and sprinkle with salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Cheesy Comfort Food - Baked Pesto Tortellini with Sweet Pesto Chicken Sausage

Some friends of ours recently had their first baby. I LOVED having home cooked meals delivered to our door after the birth of our children, so I always try to "pay it forward" when someone I know has a baby. I figured the weary-eyed parents could use some comfort food, so I was excited to put my own twist on a baked tortellini dish I'd seen from Giada De Laurentiis. What could be more comforting than lots of melted cheese and a creamy tomato sauce. Yum!

I added sweet pesto chicken sausage (from Trader Joe's), used pesto tortellini instead of cheese, and changed a few of the spices to what I had on hand. I think the sausage was a nice addition, and any Italian sausage would probably work. Next time I may try adding chicken and some sort of vegetable.

What makes this recipe so delicious is the smoked mozzarella cheese. It just adds something a little unexpected. It was slightly tough to find, but worth the extra trip to our local Italian market, which luckily for me is across the street from our house. (If you have trouble finding it, try a specialty market like Gelsons,Whole Foods or Fresh Market)

This dish can also be prepared ahead of time (I made mine during the kids nap time) and baked right before serving. I think it would also freeze well. To top it all off, my two year old gobbled up every last bite! I think that is the sign of a truly successful recipe.


Baked Pesto Tortellini with Sweet Pesto Chicken Sausage
Inspired by Giada De Laurentiis
serves 4-6

* Olive oil
* 2 sweet pesto chicken sausage links (or other any other variation of Italian sausage)
* 2 cups marinara sauce
* 1/3 cup mascarpone cheese
* 2 teaspoons dried Italian seasoning
* 2 teaspoons dried thyme
* 1 pound purchased pesto and cheese tortellini
* 2 ounces thinly sliced smoked mozzarella
* 1/4 cup freshly grated Parmesan

Directions

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

In a small sauté pan brown the sausage over medium-high heat, until cooked through. Remove sausage from pan, drain any excess oil on a paper towel, and let cool.

Whisk the sauce, mascarpone cheese, and dried spices in a large bowl to blend.

Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain.

While pasta is cooking slice the sausage (about a ¼ inch thick).

Add the tortellini and sausage to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
Pin It